Pumpkin Cheesecake
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 432
- Total Fat
- 28
- Saturated Fat
- 15
- Carbohydrates
- 41
- Dietary Fiber
- 1
- Sugar
- 37
- Protein
- 7
- Cholesterol
- 155
- Sodium
- 245
- Total: 2 hr 10 min
- Prep: 30 min
- Cook: 1 hr 40 min
Ingredients
1 1/2 cups finely ground gingersnap cookies
1/4 cup finely ground walnuts
1/4 cup sugar
5 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
6 eggs
1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract
1 1/2 teaspoons Spice Islands Pumpkin Pie Spice
1 can (15 ounces) pumpkin
Directions
- Preheat oven to 500 degrees F.
- Combine gingersnaps, walnuts, sugar and butter in a medium bowl. Press into the bottom and 1-inch up the side of a 10-inch nonstick springform pan. Set aside.
- Beat cream cheese, sugar and flour with an electric mixer until smooth. Add 5 eggs, one at a time, then vanilla, beating on low speed. Transfer 2-1/2 cups to a separate bowl; set aside. Beat 1 egg, pumpkin pie spice and pumpkin into remaining filling until smooth. Pour half of pumpkin filling into crust, then half of the plain; repeat. Swirl gently with a spoon.
- Bake at 500 degrees F for 10 minutes; reduce temperature to 200 degrees F and bake for 30 minutes. Tent with aluminum foil and continue baking for 1 hour or until center appears nearly set. Run a knife around top of cake to loosen from pan.
- Turn off oven and open door to allow cake to cool gradually for 20 to 30 minutes. Remove from oven and finish cooling on a rack for 15 minutes, then chill in refrigerator at least 6 hours
- TIP: Place a pan of water in the oven with the cheesecake while baking. This will help prevent the cake from cracking.